Mini Lemon Loaves

These Mini Lemon Loaves are perfectly moist and rich lemon loaf cakes loaded with bright lemon flavor and topped with a sweet glaze.

Why I love this recipe

This recipe makes two perfect little lemon loaves.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Equipment used for this recipe

• 3x6 mini loaf pan
• mixing bowls
• whisks
• hand mixer or stand mixer
• wire cooling rack

How to make Mini Lemon Loaf Recipe

For the lemon loaves:

Step 1 – Preheat the oven to 350°F. Spray two 3x6-inch loaf pans with non-stick spray. Place the pans on a baking sheet.

Step 2 - Stir the white distilled vinegar into the milk. Allow to sit for 5-10 minutes until thickened.

Step 3 - At the same time, in a medium bowl, combine flour, baking powder, and salt with a whisk. Set aside.

Step 4 - In a separate bowl, cream the butter and brown sugar together until light and fluffy. Use a hand mixer or a stand mixer.

Step 5 - Beat in the egg, 2 tablespoons of fresh lemon juice, and zest until combined.

Step 6 - Alternate adding flour mixture and buttermilk and mix after each addition. Be sure to not over-mix.

Step 7 – Spoon the batter into the prepared loaf pans and bake for about 30 minutes. Bread is done when a toothpick inserted into the center of the loaf comes out with just a few moist crumbs.

Step 8 - Allow bread to cool for 10 minutes in the pan. Then remove it from the pan onto a wire rack to finish cooling.

For the lemon glaze:

Step 1 – After the bread has cooled, whisk the powdered sugar and 1 tablespoon of heavy cream (or milk) together in a small bowl.

Step 2 - Drizzle the glaze on top of the two loaves.

Pro Tips

Storage Instructions: Store at room temperature for up to 5 days in an airtight container.

Freezing Instructions: Wrap the loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.

You may also enjoy

• Maui Banana Bread Recipe
• Pineapple Banana Bread Pudding
• Chocolate Chip Zucchini Bread
• Cornbread

Mini Lemon Loaves

Zona House

These Mini Lemon Loaves are perfectly moist and rich lemon loaf cakes loaded with bright lemon flavor and topped with a sweet glaze.

5 from 1 vote

Print Recipe Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cool Time 20 minutes mins

Total Time 1 hour hr

Course Bread and Dough

Cuisine American

Servings 8 servings

Calories 185 kcal

Equipment

• Mini Ceramic Loaf Pans 4-Pieces
• Zulay 3-Piece Plastic Mixing Bowls
• Whisk
• Hand Mixer Electric, 7 Speeds
• Cooling Rack

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

For the Mini Lemon Loaf:

• ▢ ¼ cup milk
• ▢ 1 teaspoon white vinegar
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ pinch of salt
• ▢ 4 Tablespoons unsalted butter softened
• ▢ ½ cup brown sugar
• ▢ 1 large egg
• ▢ 2 Tablespoons lemon juice ((1 lemon freshly squeezed))
• ▢ 2 Tablespoons fresh lemon zest

For the Lemon Glaze:

• ▢ ¼ cup powdered sugar
• ▢ 1 Tablespoon heavy cream ((or milk))

Get ingredients with

Instructions

 

For the Lemon Loaf:

• Preheat oven to 350°F. Spray two 3x6-inch loaf pans with non-stick spray. Place the pans on a baking sheet.
  
• Stir the white distilled vinegar into the milk. Allow to sit for 5-10 minutes until thickened.
  
• At the same time, in a medium bowl, gently whisk flour, baking powder, and salt together. Set aside.
  
• In a separate bowl, cream the butter and sugar together until light and fluffy. Use an electric mixer or a stand mixer.
  
• Beat in the egg, 2 tablespoons of fresh lemon juice, and zest until combined.
  
• Alternate adding flour mixture and buttermilk and mix after each addition. Be sure to not over-mix.
  
• Pour batter into prepared baking pans and bake for about 30 minutes. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs.
  
• Allow bread to cool for 10 minutes in the pan. Then remove it from the pan onto a wire rack to finish cooling.
  

For the lemon glaze:

• After the bread has cooled, whisk the powdered sugar and 1 tablespoon of heavy cream (or milk) together in a small bowl.
  
• Drizzle the glaze over the two lemon loaves.
  

Notes

• Storage Instructions: Store at room temperature for up to 5 days in an airtight container.
• Freezing Instructions: Wrap the loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.

Nutrition

Serving: 1Calories: 185kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 41mgSodium: 96mgFiber: 1gSugar: 15g

Share by Email Share on Facebook Pin Recipe

Tried this recipe?Please consider Leaving a Review!

Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

Read more about me...